Marinated Sweet Peppers

 Marinated Sweet Peppers 

MAKES 3 PINTS

IN THIS RECIPE the peppers are softened by blanching, not roasting, so no peeling is necessary. 

The pickling liquid makes a good salad dressing.

2 1/4 pounds pimiento or bell peppers

(green, red, yellow, or a mix of colors)

3 small garlic cloves

3 thyme, marjoram, or oregano sprigs

1 cup white wine vinegar, or more if needed

1 1/2 teaspoons pickling salt

1 cup olive oil

1) Put the peppers into a large bowl and cover them with boiling

water. Let them stand for 3 minutes or until they are flexible.

2) Drain the peppers and cover them with ice water. When they have

thoroughly cooled, drain them well. Put a garlic clove and an herb sprig 

into each of 3 pint mason jars. If the peppers are very long, cut

them in half. Pack the peppers into the jars.

In a nonreactive saucepan, heat the vinegar and salt. As soon as the

liquid comes to a boil, add the olive oil. Bring the contents to a boil

again. Immediately pour the hot mixture over the peppers, leaving

2 inch headspace. The liquid should just cover the peppers; if it

doesn’t, add a little more vinegar. Close the jars with two-piece

caps. Process the jars for 10 minutes in a boiling-water bath, or immerse them for 30 minutes in- water heated to 180° to 185°F.

Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the peppers. After opening a jar, store it in the refrigerator. 

From the Joy of pickling pg 135